Shrimp en Papillote

Truth be told, I could have taken all the ingredients in this dish and thrown them in my wok for a stir fry, but there’s something to be said for doing things differently once in a while and cooking things up in their own little parchment packets (“en papillote”) falls in to that category.

This is a quick dinner, but it’s special at the same time. Delicious and perfect for a “dinner for two”. That said, if it’s not just two of you, you can easily double this recipe to serve more.

Cook’s Notes for Shrimp en Papillote

There’s a bit of loose-ness to this recipe. You can use whatever kind of noodle you like or have on hand, as much or as little as you like. The size and quantity of shrimp used is also pretty much up to you. As long as it all fits in the packets :)

You could make this dish with cooked shrimp, simply reduce the oven time down to about 10 minutes.

Many grocery stores sell parchment cooking pouches, which would work great for this dish and make it even easier to put together!

Shrimp, Bok Choy and Noodles en Papillote

Course:
Main Course

Cuisine:
American, Canadian

Keyword:
en papillote recipes, recipes cooked in parchment paper

Prep Time:15minutes

Cook Time:15minutes

Total Time:30minutes

Servings:2servings

Energy:260kcal

Author:Jennifer

These Asian-inspired packets of shrimp, bok choy and noodles are an easy, but special meal. You can use raw or cooked shrimp and the noodle of your choice. Makes 2. Double as needed.

To assemble:

Asian noodles of your choicesoaked or cooked as per package instructions, drained and cooled slightly (I used 3-minute chow mein noodles, that I boiled first)

Chopped fresh cilantroparsley or pea shoots, for garnish

Lime wedgesfor serving

Instructions

Preheat oven to 375 F. If making only two, leave rack in center of oven. If doubling to make four, place a rack in the top and bottom 1/3 of the oven and use two baking sheets, rotating their position half way through baking.

Cook or soak noodles (enough for 2 servings), as per package instructions. Drain and allow to cool a bit. Tip: To quickly cook a small amount of noodles, boil a couple of inches of water in a large, deep skillet instead of a pot. It comes to a boil much more quickly and is enough water for a small amount of noodles.

Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl and mixing well.

Place shrimp in a medium bowl. Place bok choy in another medium bowl. Finally, place slightly cooled noodles in a 3rd medium bowl. Divide the sauce evenly between the 3 bowls and toss each to coat. Allow to sit while you prepare your parchment.

Cut two 15x24-inch pieces of parchment paper. Fold each one in half to make 15x12-inch pieces. With the fold perpendicular to you and on the right side, use a pen to draw half a heart, starting from the bottom of the folded side, up and back to the folded edge 3 or 4 inches from the top. Repeat with the other sheet of parchment. Use scissors to cut along pen line and open up (the fold is the centre of your heart). Brush the inside with vegetable oil, leaving a couple inches around the outside bare.

Prepare your packets by placing a pile of noodles on one side of the heart (in a line, close to the fold). Top with half of the bok choy and then half the shrimp. Repeat with the other parchment piece. Top each with the green onion, then divide any remaining sauce evenly over-top each pile. Seal up the packets - Fold the empty half of the heart to meet the other side evenly. starting at the top of the folded edge, start pleating and pinching and pressing down to seal, as you work your way around the edges. When you get to the bottom, twist the bottom point together.

Place the packets on to a baking sheet (it's ok if twisted the end of the parchment hangs off). Bake for 12-15 minutes, depending on the size of your shrimp (longer for large shrimp). Packets should be a bit puffy. Open one slightly to make sure the shrimp are done (nice and pink). If not, re-seal and return to the oven for a few more minutes.

To serve, make a slice with a sharp knife, then use kitchen scissors to cut a slit from top to bottom, and then small slits to each side in the middle so you can fold it open. Garnish with chopped cilantro, parsley or pea shoots. Serve with a lime slice for drizzling, if you like.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

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What a delicious meal for a spring evening. I incorporated snap peas instead of bok chop as that is what I had in the fridge. Sautéed some mushrooms and added once removed from the oven. Reminded me of a dinner we had in Aruba.

Recently made this dish for a birthday supper. It was very tasty in spite of our mistakes. We did a package of soba noodles and divided it among two parchment bags. Good concept but way too many noodles for two bags! The bok choy (which we love) was much bigger than our usual purchases and no adjustment was made – again, our mistake! Fortunately, we made 1.5 times the sauce.
Not sure where the green onions were supposed to go so they were used as a topping.
Think your method with the parchment was superior to the bags. Since we have bags leftover, we will cook the noodles separately. Think you could use salmon and spinach?
Very creative dish!

I agree, there is something special about en papillote! The taste is wonderful, but the presentation is where it’s at… it’s like giving yourself a small delicious gift with the wrapping. This dish looks perfect, Jennifer! Love the ingredients and flavors! Perfect for a romantic meal for 2 at home! Cheers!

My husband loves Sambal Oelek and could put it on or in anything! What a wonderful, simple but flavorful meal. I have not tried cooking in parchment but have had many camping meals in foil pouches. Not the same thing I’m sure but anything with loads of flavor and easy clean up in perfect in my book!